Basildon cocktails

Perfect Partner

50ml Basildon Cloudy Lime Gin
25ml sugar syrup
125ml dry prosecco
Slice of lime to serve

Add gin and syrup to an ice-filled cocktail shaker. Shake vigorously for 15-30 seconds until the shaker is extremely cold then strain into a highball glass. Top with the prosecco, then squeeze the back of a lime peel over the glass to release the oils into the glass and rub the peel around the rim of the glass. Finally, garnish with a slice of lime.

Out for the Count

50ml Basildon London Dry Gin
15ml Aperol
Juice of an orange (or 60ml orange juice)
3 dashes of Orange Bitters
Orange zest to serve

Add all ingredients to an ice-filled cocktail shaker. Shake vigorously for 15-30 seconds until the shaker is extremely cold, then strain into a chilled martini glass. Garnish with a curl of orange zest.

The Grinch

Small handful fresh mint leaves
15ml agave nectar
50ml Basildon Cloudy Lime Gin
25ml triple sec
125ml sparkling water
Ice

Stir agave nectar and mint leaves together in a balloon glass, lightly crushing the mint as you do so. Stir in gin and triple sec. Top with the sparkling water and ice and give a final stir before adding lime zest strips to garnish.

B G & Tea

For the syrup (makes enough for 6 servings)
2 Earl Grey tea bags
3 tablespoons clear honey
1 unwaxed lemon
50ml Basildon London Dry Gin
150ml tonic water
Slice of lemon to serve (optional)

To make the syrup, put the tea bags in a small saucepan with 100ml freshly boiled water. Stir and leave for 10 minutes before removing the tea bags, taking care to squeeze out the liquid as you do so. Peel the zest from the lemon and add to the pan along with the honey. Bring to the boil at a medium temperature, stirring occasionally, and allow to simmer for 1 minute. Remove from heat and set aside to cool. NB If you are making less than 6 servings, just store any remaining syrup in an airtight container in a fridge, for up to 4 weeks.

Cut the lemon into wedges. Put 3-4 ice cubes in a rocks glass, squeeze lemon juice over, then add 1 tablespoon of the cooled Earl Grey syrup and the gin. Add the tonic water and lightly stir. Serve with a slice of lemon.

Roving Eye

50ml Basildon Cloudy Lime Gin
50ml Malibu
15ml sugar syrup
Few dashes Grenadine
Lemonade to taste
Pink peppercorns and lime slices to serve

Add all ingredients except lemonade to an ice-filled cocktail shaker. Shake vigorously for 15-30 seconds until the shaker is extremely cold, then strain into a chilled rocks glass. Top with lemonade and garnish with pink peppercorns and lime slices.

Basildon Martini

50ml Basildon London Dry Gin
15ml dry vermouth
Olive to serve

Add the gin and dry vermouth to an ice-filled cocktail shaker. Shake vigorously for 15-30 seconds until the shaker is extremely cold, then strain into a chilled martini glass. Add an olive to garnish.